Beef Asado

    1 hour 50 mins

    This dish is rich in flavor due to the slow cooking of the beef with all the ingredients. The beef can be cooked to tenderness a day before so you can skim off the fat making it more heart healthy. Do not use pressure cooker for this dish. This is a very versatile dish. It can be served with rice or bread or boiled potatoes.

    Rizal, Philippines
    3 people made this

    Serves: 6 

    • 2 kg beef chuck roast
    • Oil for frying
    • 1 onion, diced
    • 2 cloves garlic, crushed
    • 2 large fresh tomatoes, chopped
    • 1 tbsp whole peppercorns, crushed
    • 115 g jar of manzanilla olives with juice
    • 1 onion, quartered
    • 2 beef bouillon cubes
    • 2 bay leaves
    • 115 ml catsup
    • 1 large red capsicum, sliced
    • 4 small potatoes, peeled and quartered
    • salt and pepper to taste
    • 1 tbsp corn flour (optional)

    Prep:10min  ›  Cook:1hr40min  ›  Ready in:1hr50min 

    1. Rinse beef and pat dry with paper towels. Cut beef into 4 chunks. Sprinkle with salt and pepper.
    2. Saute diced onion and garlic in a frying pan. Place in a 6 quart pot. Brown beef on all sides in the same frying pan and put in the pot.
    3. Add tomatoes, crushed peppercorns, olives with juice, quartered onion, bay leaves and beef bouillon cubes.
    4. Bring to a boil, then add catsup and simmer for 1 hour. Take out meat from pot, add red capsicum and simmer for 30 minutes.
    5. In a frying pan, fry potatoes in oil until golden brown. When done, add to simmering mixture.
    6. Thicken sauce if desired by mixing corn flour with water and add to mixture.
    7. Slice meat crosswise at this point and add to pot. Mix together. Cook for anther 5 minutes.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (19)


    good dish! nice twist on a stew with the olives! used top sirloin instead of the chuck and it came out very nice with the leanness of the meat!  -  03 Feb 2011  (Review from Allrecipes US | Canada)


    My kids were EXTREMELY reluctant to try this as they helped me pull all of the ingredients together--they kept telling me they didn't think it would turn out well. I also had my doubts (olives, potatoes, and ketchup?!) BUT the eating of the meal was another situation all together! This is delicious! My only 2 suggestions would be to #1 cube the meat before browning because having to cut the meat in the bowl was a bit awkward and #2 give the meat the time to cook that the peppers are--I didn't see any need for leaving the meat out as they cooked and am glad I didn't.  -  06 Jan 2011  (Review from Allrecipes US | Canada)


    We will definitely make this again. We made it with a pork roast and added a couple of jalapenos, and ginger to suit our own tastes. Everyone loved it. I have now made this several is easily my favorite recipe EVER! It's so easy to substitute to your own veggies and proteins. My brother made it with seafood once!  -  05 Dec 2010  (Review from Allrecipes US | Canada)